I took this to an after church brunch. It had to wait until after services to be served, so it had cooled a bit, but was still so so gooey and good. It looked exactly like the one in the on-line picture, everyone commented it didn't look REAL. It DID take a lot more than the one hour to cook, it was more like an hour and a half, but it turned out perfect. I will definitely make it again. It was so easy and foolproof.
Praline Pull-Apart Bread
Comments and Reviews 1-10 of 16
kathyassaf Posted: 08/01/10
mrslinda1 Posted: 12/25/09
So simple, so easy, so tasty! Tweaked the recipe, using Splenda sugar/brown sugar to save a few calories and it turned out terrific! Family loved it! Will be making this again for special occasions and on wintery, wonderful holidays! Served this on Christmas day as a start to the day of feasting!
Rebecca04 Posted: 11/25/09
This was incredible. I made it this AM for Thanksgiving breakfast. I will definetely make again for Christmas AM. Great way to give Mom a break by making the day before. Kids love to help roll the dough in sugar too.
normastuff Posted: 02/24/10
This was an absolutely fabulous recipe!! In step 1 it tells you to "cover & chill". Well I did that, but the rolls did not thaw nor did they rise in my fridge, even after 10 hrs. I left them out at room temp. and they rose beautifully.
Shnerpi Posted: 03/28/11
I've had this since I was little (though we always called it "Monkey Bread"). It's always a crowd pleaser. Swap out the frozen rolls for 4 cans of refrigerated rolls, (which you cut into halves or quarters) and you can skip the dethawing.
sutton926 Posted: 12/19/09
I am preparing to make this recipe. Should the dinner rolls be prepared frozen? Help!
TKhappybrush Posted: 12/01/09
oh my!!! This was so good!!! I had to lock myself upstairs in my studio to keep from eating it all!!! Be sure to toast the pecans in a little butter first. mmmm gotta make it again soon
NickyC Posted: 12/06/09
This was absolutely amazing. I can not wait to make this again. Do use a tube pan. I used a bundt pan and it spilled over. Also, frozen dinner rolls were not so easy to find and had to hunt for them but it was so worth it!
StorkLady Posted: 12/17/09
TO DIE FOR! Recipes don't get much easier than this and the result was spectacular....even better than I expected. The bread was delicious and when plated it looked as good as it tasted. Impressive in every way. Be sure to use a tube pan (angel food pan)as others have stated.
samboardman Posted: 12/21/09
Help! I've gotten all the ingredients and do not know if I should thaw the rolls and raise them before cooking or not! Please help!
Newmexnaomi Posted: 12/23/09
I had the same question about whether to defrost. You don't need to. Start with the frozen rolls. I made a batch of these today to try out before making to give to neighbors. Awesome, easy and impressive.
phxhenson Posted: 05/30/10
Took for a brunch with RAVE reviews. So easy!
schnauzerlover Posted: 03/06/10
Excellent and easy. My hard-to-please family loved it. Plan to make this for travel at holidays. Since it can be made up to 18 hours ahead, it is perfect to prepare in the morning on travel day, next morning add the cream/sugar and bake. Use rolls still frozen and assemble in angel food cake pan. I'm going to try "halving" recipe for 2 people.
JohannaH Posted: 04/23/11
Had family in town and made this for brunch. Delish! I made it exactly as the recipe indicated, but I did leave about a fourth of the dish free from pecans for my crazy kids who do not like pecan. Also, the rolls had been in the fridge for several hours instead of being in the freezer so they had thawed just a bit. Everyone loved it. Two to three pieces is about all you can handle eating before getting a stomach ache so this could serve up to 12 people, especially if paired with a bowl of fruit.
SKaustin Posted: 08/11/11
I made this to take to work for a friend's birthday and it was outstanding! It's like cinnamon rolls in a cake form, and it smells and tastes SO good. I did the step one prep work in the evening and popped it the fridge overnight. In the morning it took me 10 mins to make the sauce, pour it in, and get it in the oven. By the time I was showered and dressed for work, it was ready to go! By the way, 2lbs of rolls is the equivalent of 24 Rhodes frozen dinner rolls. I used a fancy Nordicware Bundt pan, and by the time it was cooked it was perfectly puffed up over the top edge. But there was some running over the side, so be sure you don't forget to place the baking sheet under the pan in the oven. And I recommend that you use a serving platter with a bit of a lip on it, as the warm sauce will be runny when you first turn the bread out of the pan (it gets more firm as it cools). I wouldn't want to put it directly on a cake plate as it would drip off the edges and make a mess.
sandyrace Posted: 10/30/11
I made this to day. Sooo good and easy. It is a recipe I will make again.